Harissa cauliflower rice

Using a knife cut around the core of the cauliflower, breaking off the florets using a knife, cut around the cauliflower florets, discarding the stalk (you can keep this part to put into soups) so you have a chunky rice texture.

Put the cauliflower in the bowl and add sea salt, harissa or paprika and black pepper and mix together then add in 1 tbsp. olive oil, massage into the florets.

Using a non stick frying pan add the cauliflower into the pan on a medium/high heat for 20 minutes, keep turning over the cauliflower rice (every 3-5 minutes) to prevent burning.

Once browned all over with a slight crunch, take off the heat and serve on a platter.

LISA’S TIP

I love cauliflower rice and the addition of the harissa gives it that extra spice. Perfect served as a side dish or sprinkled over salad.

Lisa has just published her first book, My Relationship with Food, which features 100 delicious recipes, each mirrored by beautiful photography. All the dishes are virtually gluten-free and see minimal use of dairy and refined sugars. The recipes are seasonal, helping you make the most of the best produce available to create nourishing meals. Perfect for those wishing to build on their repertoire, introducing you to some inspiring breakfasts, lunches, soups, sides, dinners and treats.

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